11 January, 2017
Narasingh Masor Jhol(Fish in curry leaves gravy)
This is an authentic recipe from Assam in North East India.It consists of small whole river fishes or carps cooked in a gravy of curry leaves paste .The curry leaves which is a traditional Indian aromatic herb and is very popular in South Indian cuisines is also known as Noro-shingho paat in Assamese language.The curries in Assam are simple in comparison to bengal fish curry and emphasize on retaining the natural flavor of the fishes and hence too much spices are not used.
- Fish (6 small whole fishes or carp pieces)
- Curry leaves (1 bunch)
- Garlic (3 to 4)
- Green chilies(1 or 2)
- Black pepper whole(1 tbsp) ground roughly
- Turmeric powder 1 tsp
- Dry whole red chilly (2 to 3)
- Oil preferably mustard oil(2 tbsp)
- If using whole fishes clean their stomach and remove gills.
- Marinate the fishes in turmeric and salt.
- Heat mustard oil in a pan till smoking hot.Make sure the pan is uniformly greased with oil.Otherwise the fishes will stick.
- If you are not using mustard oil ,don’t smoke the oil.
- add the fishes one by one frying them uniformly and take them out carefully.
- Make a paste of curry leaves and 1 green chilly
- Add dry red chilies and crushed garlic.
- Add the curry leaves paste and saute.
- Add a pinch of turmeric powder and salt to taste.
- Add 1/2 cup of warm water and cover cook for 2 to 3 minutes on medium flame.
- When the rawness of the spices and herbs disappear,add the fishes and simmer for 5 minutes in the gravy on low flame.
- Serve hot with steamed rice.